Ingredients.
1 kilo pork belly liempo, cut into 1-inch cubes
4 whole garlic heads ulo ng bawang, minced
2-3 tablespoons rock salt timmappi/asin
¼ cup white vinegar suka
1 cup water tubig
1 tablespoon whole black peppercorns paminta
2-3 bay leaves dahon ng laurel
Instructions
Start by patting dry 1 kilo of pork belly and cutting it into 1-inch cubes. Mince 4 whole heads of garlic. Set both aside.
Place the pork cubes in a deep pan and add just enough water to cover the meat. Bring to a boil over medium-high heat and let the water evaporate completely, about 15-20 minutes.
Once the water is gone, continue cooking the pork in its own rendered fat. Let the meat brown on all sides until slightly crispy, about 10-15 minutes. Remove the browned pork and set aside.
Using the same pan with the pork fat, sauté the minced garlic until light golden and fragrant, about 2 minutes. Add 1 cup of water and a small pinch of rock salt.
Return the browned pork to the pan. Pour in ¼ cup vinegar but don’t stir – let it boil for 2 minutes first. Add 1 tablespoon whole peppercorns and 2-3 bay leaves.
Reduce heat to low and simmer until the liquid reduces and the meat is tender, about 20-25 minutes. Add rock salt to taste. The sauce should be slightly thickened from the rendered fat.
For extra-crispy meat, continue cooking until the pork starts to fry in its own fat again. Taste and adjust seasoning – it should be pleasantly salty with a subtle vinegar tang.
Let rest for 10 minutes before serving with hot rice. Save any leftovers – this adobo tastes even better the next day.
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